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Le ricette di Pierre



Dosi per 4:

1 kg asparagi
100 g burro
parmigiano grattugiato

Pulire gli asparagi, raschiare la parte bianca, lavarli bene, legarli a mazzetti e farli cuocere in acqua salata in ebollizione finché siano teneri.

Scolarli, slegarli, adagiarli in un piatto da portata, coprire le punte con abbondante parmigiano, versare sopra il burro fuso e servire.

Provenienza: RAI Televideo 22/10/1994

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